著者

山口 昭三

出版者

近畿大学

雑誌

近畿大学九州工学部研究報告. 理工学編 (ISSN:0288738X)

巻号頁・発行日

vol.22, pp.43-59, 1993-12-01

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This paper deals with the consequences of the survey of brewnes located in the major municipalities, along the coast of the Japan Inland Sea, in Hiroshima Prefecture and also located tn Saijo-machi of Higashi Hirosima City In the twenty-seven cases out ot the thirty-one brewries studied, the brewing sites and the owners' dwelling houses still inhabited are placed on the same plot, and these brewries have their production of less than 500 kiloliters The majority of the brewries in Saijo-machi and Akitsu-machi have their L-shaped floor plan This shape of brewries had been built on and after the thirtieth year of Meiji, yet their counterparts had not been reported before then There were ten brewnes which have their truss structure, and all of them were built on and after the thirtieth year of Meiji The brewnes with this truss structure in Saijo-machi have their "nakabikigeta" built under its "rikuban," and they also have subpillars supporting them in every two "ken." Although ones with this truss structure originally do not need subpillars at the center of "hari," yet the survey shows surprisingly that many of them do have subpillars at that position This can be regarded as a special case of transition

著者

山口 昭三

出版者

近畿大学

雑誌

近畿大学九州工学部研究報告. 理工学編 (ISSN:0288738X)

巻号頁・発行日

vol.21, pp.47-57, 1992-12-01

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This paper deals with the changes and developments of "sake" brewing in Hirosima Prefecture from the end of the Edo period up to the present. Chapter [1] gives you an overall discriotion of "sake" brewing in the prefecture, and Chapter [2] focuses on the limited number of areas surveyed this time The locations of the main brewing areas have been changed through the history, but the reasons of their moves depend upon a variety of conditions of each period It is very notable that we can see a big difference especially before and after the Shougunate During the Shougunate, "sake" brewing had been controlled by each "nan" or clan of the district In the Meiji Era, however, retrictions on brewing imposed by each clan had been totally reduced Once they obtained a license, they could both produce and sale quite unrestrictedly, and cousequently they ran into competitiveness in quality. While transportation of "sake" in the country was mainly done by ship, it was exclusively provided at the ports along the Inland Sea coast At most of further inland areas, the demand of "sake" had been satisfied by their local products. The spread of railroads, however, accelerated transportation of goods to cover distanant markets To be competitive, they all tried hard to improve the quality of their local products, and finally there tended to locate prominent breweries in and around the regions with the advantage of their better transportation service In Hiroshima prefecture, the brewing amount had been comparatively high at Saijo Town and it had become one of the most famous brewries by the Taisho Era.

著者

森 優子 川上 秀人

出版者

近畿大学

雑誌

近畿大学九州工学部研究報告. 理工学編 (ISSN:0288738X)

巻号頁・発行日

vol.25, pp.85-92, 1996-12-01

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Throughout its long history, typography has been expressd by the foremost media of the age. Typography is often treated only subjectively and by impression in Japan. I'm trying to consolidate the foundations of typography. I'll divide the history of typography into three periods William Morris and the beginning of Modernism, Modernism and new typography and Post-Modern and explain the thought of each one. I shall consider the typography of the Post-Modern period and place it in the context of modern typography. I shall compare each of the three periods and investigate the characteristics common to all. There is a difference in thought and assertion between the opinion of William Morris's and Post-Modern typography. However, their emphasis on modernity is a point of similarity.

著者

飯山 悟 山口 陽 都甲 潔

出版者

近畿大学

雑誌

近畿大学九州工学部研究報告. 理工学編 (ISSN:0288738X)

巻号頁・発行日

vol.25, pp.15-19, 1996-12-01

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In mixtures of substances with different taste qualities, the components can still be recognized but are usually perceived as less intense than when unmixed. Responses of electric potential in an artificial lipid-membrane to several taste substances such as HCl, quinine and NaCl were investigated. In the presense of another taste substance, responses of membrane potential to each taste substance were suppressed markedly. Pretreatment of the membrane with anesthetic tetracaine or bitter substance quinine also suppressed the response to quinine, HCl and NaCl; the suppression could be attributed to adsorption of tetracaine or quinine to the membrane.

著者

坂本 栄治 泊 正雄

出版者

近畿大学

雑誌

近畿大学九州工学部研究報告. 理工学編 (ISSN:0288738X)

巻号頁・発行日

vol.21, pp.7-15, 1992-12-01

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The coal ashs which are burned at low temperature for the purpose of inhibiting nitrogen oxide generation have small size pores and contain relatively large amounts (〜35wt%) of carbon because of mperfect burning. We ixammed how to utilize these waste coal ashs for the adsorbent of agncultual chemicals. First, we tested the method of hardening or graining these coal ashs with cement Mortar by the ashs did not harden because of high water/cement ratios The pellets which are grained by the pan type pelletizer have more holding capacities of water and agncultual chemicals than by other methods The smaller the quantities of the adding cement are, the higher these abilities are and but the weaker the hardness of the pellets is Secondaly, we examined the abilities of holding or adsorption of 13 kinds of agncultual chemicals on the pellets These chemicals can be well holded or adsorpted with a few exceptions for Captain. The larger the contents of carbon in coal ashs are, the greater these abilities are.